| Physical and Chemical Properties | Chemical properties brown or tan paste, with chrysanthemum-specific aroma. |
| Use | Use as a food spice. GB 2760-1996 provides for the permitted use of flavorants. |
| Use | for food flavoring. GB 2760-1996 provides for the permitted use of flavorants. |
| production method | The head of Chrysanthemum morifolium Ramat was extracted with food-grade ethanol and then desolubilized. The yield was about 1.5%. The Flower ears of Chrysanthemum morifolium were used as raw material, extracted with food-grade ethanol, and then the solvent was removed to obtain the finished product. |